1/4 c. unsweetened cocoa powder
2 tbsp. all purpose flour
1/8 tsp. salt
4 eggs, separated
2/3 c. 10x confectioners' sugar, sifted
1 tsp. vanilla
1/2 tsp. cream of tartar
15 oz. whole milk ricotta
1/4 c. granulated sugar
2 tbsp. dark rum
2 tsp. orange rind, grated
1/2 tsp. vanilla
10x confectioners' sugar

Grease 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Line with wax paper. Grease paper. Sift cocoa, flour and salt into bowl. Beat yolks in second bowl until thick and lemony. Gradually beat in 10x sugar and vanilla until smooth. Fold in cocoa mixture.

Beat egg whites with cream of tartar in bowl until stiff peaks form. Gently fold yolk mixture, half at a time. Spoon into prepared pan; smooth top. Bake in preheated moderate oven 325 degrees for 12 to 15 minutes, or until center springs back when lightly pressed with fingertip.

Loosen cake edges with knife. Invert onto clean towel. Remove pan and wax paper. Roll up cake and towel together from short end. Place on rack to cool completely. Beat together ricotta cheese, sugar, rum, orange rind and vanilla in bowl.

Unroll cooled cake. Spread evenly with ricotta cheese mixture. Reroll, using towel as guide. Place seam side down on serving platter. Refrigerate at least 1 hour. To serve, dust roll with 10x sugar. Garnish with orange slices and mint leaves, if you wish.